Fegato alla Genovese

The most famous liver dish in Italy is probably fegato alla veneziana, Venetian calf’s liver I cooked with onions. Less well known, but just as delicious, is Genoa’s take on calf’s liver, which is classically married to agliata or aggiada (garlic sauce). This is a much more subtle dish than you would imagine. The bread in the sauce tones down the garlic, while the vinegar in the sauce tempers those particularly characteristic flavors in liver that make it unsavory to ce